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Angel food cake roll with lime curd filling

Coconut Key Lime Angel Food Cake Roll

Coconut Key Lime Angel Food Cake Roll is light and fluffy angel food cake filled with tangy, key lime curd and topped with whipped coconut cream. It's one heavenly dessert!
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Ingredients

For the cake:

  • 9 large egg whites
  • 1 teaspoon pure vanilla extract
  • 3/4 teaspoon cream of tartar
  • 1 cup plus 2 tablespoons granulated sugar
  • 3/4 cup cake flour sifted
  • 2 tablespoons powdered sugar

For the coconut cream:

  • 13.5 ounces coconut cream chilled overnight
  • 3-4 tablespoons granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 cup sweetened angel flake coconut for garnish

Instructions 

Prepare the curd first (best made a day in advance).

    Prepare the cake:

    • Position the oven rack to the middle of the oven and preheat to 350 degrees. Spray a jelly roll pan measuring about 17½" x 12½" x 1"h lightly with cooking spray. Line with parchment paper large enough to provide a small overhang over the sides of the pan. Cut a line from each corner of the parchment down into the corner of the pan so the parchment fits snugly. Spray the parchment generously with cooking spray and set aside.
    • Place the egg whites in the bowl of a stand mixer and whisk in the vanilla and cream of tartar. Attach the whisk attachment to the mixer and beat on medium speed until soft peaks form. With the mixer running on medium speed, sprinkle in the granulated sugar 1 tablespoon at time until all the sugar has been added. Continue mixing until stiff, glossy peaks form. The egg whites are done when you dip the whisk attachment into the egg whites, turn it right side up, and the whites stand straight up on the tip.
    • Gently fold in the flour 1/4 cup at a time, careful not to deflate the egg whites.
    • Gently spread the batter evenly in the prepared pan and bake for 15-20 minutes, or until light golden brown on top, and the cake pulls away from the sides of the pan and the cake springs back when pressed gently with your finger. Cool for 5 minutes on a wire rack.
    • Lay a kitchen towel large enough for the cake on the counter. Dust the towel with 2 tablespoons of powdered sugar so that the towel is completely covered. Pick up the cake pan with pot holders, holding it upright from the top with the cake facing away from you, making sure the pot holders are around the top of the cake slightly to keep it in place. Hold the cake at an angle over the sugar dusted kitchen towel, remove your hands and turn the cake out quickly onto the kitchen towel. Gently remove the parchment paper, roll the cake from the short side in the towel, and place on a wire rack to cool completely.

    Prepare the coconut cream:

    • Place the bowl of your stand mixer in the refrigerator and chill it about 1 hour before you whip the cream. Place the coconut cream, sugar, and vanilla in the chilled bowl and using the whisk attachment, whip on medium speed until soft peaks form, about 30 seconds to 1 minute.

    Assemble the cake:

    • When the cake has cooled completely, unroll it and trim off the outer edges of the cake with a serrated knife. Spread the curd evenly over the cake about 1/8" or so thick, leaving 1/2" border on all sides. Don't spread more than that or it will ooze out the sides! Gently roll the cake tucking it in so that it's not too loose. Place the cake on a serving platter seam side down.
    • Spread the cake evenly with the coconut cream and garnish with the angel flake coconut. Chill for 1-2 hours, then slice, serve, and enjoy!

    Notes

    • Prep time does not include chilling the curd or the cake.
    • Curd is best when made ahead and chilled several hours or overnight.
    • Coconut cream may be substituted with 1 cup of heavy whipping cream with the same amount of sugar and vanilla until stiff peaks form.
    • Key limes may be substituted with bottle key lime juice if fresh isn't available. Fresh lemons or regular limes would be great, too!
    • Angel food cake recipe adapted from Taste of Home's Moist Lemon Angel Cake Roll. Curd and coconut cream recipes by Flavor the Moments.

    Nutrition

    Serving: 1g, Calories: 276kcal, Carbohydrates: 44g, Protein: 5g, Fat: 9g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Cholesterol: 1mg, Sodium: 93mg, Fiber: 1g, Sugar: 33g

    Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

    Tried this recipe?Mention @flavorthemoments or tag #flavorthemoments!